Abstract:Tartary buckwheat（Fagopyrum tataricum）is a medicinal and food homology crop that is rich in nutrients.It induces various effects such as lowering of blood fat，blood pressure，and blood sugar as well as improving intestinal gut microbiota；it also exhibits anti-oxidation，anticancer，anti-tumor，and antiinflammation activities.Thus，tartary buckwheat has gained considerable attention toward the research and development of functional foods.Herein，the nutritional and functional components of tartary buckwheat were systematically reviewed，including polysaccharides，polyphenols，proteins，and amino acids.Moreover，the research progress of various functional activities of tartary buckwheat，such as intestinal microecology improvement，anti-oxidation and anti-cancer activities，and blood pressure lowering，was outlined.In addition，the application of tartary buckwheat in processing and producing foods with unique flavors and functions was summarized.Thus，this study provides a theoretical reference for further research and development of functional ingredients and products of tartary buckwheat.